Turmeric Cauliflower and Potatoes

Recipe includes: Turmeric Powder

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.


1-2 tbl ghee or high heat vegetable oil like non-gmo expeller pressed oil

1 lb organic potatoes (peeled if desired)

1 small head cauliflower cut into small florets

1 large onion, sliced

1 inch ginger, chopped

1 chili pepper (serrano or jalapeno work well)

2-3 tsp. BareOrganics Turmeric Powder

2 tsp. cumin powder

15 oz can chopped organic tomatoes

salt to taste

cilantro to garnish


  1. Heat ghee or oil in a heavy skillet-cast iron works well here.
  2. Sauté the onion on medium heat until deeply golden, 5-10 minutes. Add oil or ghee if the pan begins to dry out during this process.
  3. Add the ginger, chili and spices. Stir 30 seconds until fragrant, being careful not to burn the spices.
  4. Quickly add the potatoes and the can of tomatoes along with their juice. Stir to combine.
  5. Cover and cook until potatoes begin to soften.
  6. Add the cauliflower and salt to taste, stir well.
  7. Cover 5 more minutes or until the cauliflower is soft and the potatoes are fully cooked. If at anytime the pan gets dry add 1/2 cup water or more if necessary. Once the vegetables are tender, uncover and cook until the sauce is thickened to your liking.
  8. Top with cilantro and serve. You may also garnish with chopped chili peppers or more turmeric!

Servings: 1-2